Ras el Hanout pizzelles
Author: 
 
Ingredients
  • 3 large eggs
  • ¾ cup sugar
  • 1 heaping teaspoon of ras el hanout (recipe below)
  • 1 stick unsalted butter, melted and cooled
  • 1 tablespoon vanilla extract
  • 1¾ cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • dark chocolate and candied fennel seeds for decoration (optional)
Instructions
  1. Beat eggs, sugar and ras el hanout in a mixing bowl approximately 2 to 3 minutes.
  2. Slowly drizzle in melted butter and add vanilla extract.
  3. Fold in flour and baking powder just until incorporated into the wet ingredients.
  4. Bake one tablespoon per mold in pizzelle maker until golden brown, about 30 seconds.
  5. Remove and cool on rack. Use kitchen shears to trim the pizzelle if necessary
Notes
If you would like to dip these in chocolate like I did, simple melt dark chocolate chunks in a double boiler. Once melted, dip the cookies and then place on parchment to cool. Sprinkle with candied fennel seeds, or plain sprinkles if desired. To speed up the process, I popped the decorated cookies into the freezer for 5 minutes to set.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/12/27/cameroon-mt-oku-with-ras-el-hanout-pizzelles/